Chef Marina Balakrishnan Shares A Glimpse Of Kerala’s Vegetarian Cuisine Through Irupulli, The Curry With 2 Unique Souring Agents

Chef Marina Balakrishnan offers an authentic look into Kerala’s vegetarian cuisine with the intriguing dish of Irupulli Kuzhambu. This traditional curry is distinguished by the use of two unique souring agents—tamarind and curd—creating a delightful balance of tangy flavours. A reflection of Kerala's culinary heritage, this dish showcases the rich, wholesome taste of the region’s ingredients and techniques.